Appetizer Chicken Fondue
|Whole chicken breasts||3 Large|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||2 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Cooking oil||2 Cup (32 tbs) (for deep frying)|
In skillet bring chicken breasts and 2 cups salted water to boiling.
Reduce heat; cover and simmer till tender, about 20 minutes.
Remove chicken; cool slightly.
Discard skin and bones; cut meat in 3/4-inch cubes.
Combine soy, sherry, sugar, vinegar, and ginger.
Cover and let stand 30 minutes at room temperature; turn occasionally.
Cut each bacon slice in thirds crosswise, then in half lengthwise, making 36 pieces.
Wrap one piece around each chicken cube, securing with end of bamboo skewer.
Chill thoroughly, at least 1 hour, before cooking.
Pour cooking oil into metal fondue cooker to no more than 1/2 capacity or to depth of 2 inches.
Heat over range to 375°.
Add 1 teaspoon salt.
Transfer cooker to fondue burner.
Fry chicken cubes in hot oil till the bacon is cooked, about 1 minute.